This Apple Zucchini Bread is the best way to go from summer to fall baking! It’s made with freshly grated zucchini and apples, yogurt, basic pantry staples, and warm spices for a delicious treat!
Want more quick bread recipes? Check out this Healthy Banana Bread recipe, Cinnamon Banana Bread and Banana Nut Bread!
Table of Contents
Zucchini Apple Bread is the perfect way to use up that summer zucchini that’s sitting in your fridge and transition into fall baking.
Pair it with a cup of coffee or serve it as a lighter afternoon snack with a smear of Cinnamon Butter for even more fall flavors!
Why we love this quick bread recipe:
- A mix of summer and fall: Fresh zucchini and apples give you a little taste of both seasons for the perfect transitional breakfast or snack.
- One bowl: Forget pulling out a bunch of dishes! You only need one large mixing bowl to make this recipe.
- Quick prep: The batter comes together in 15 minutes, so it’s great when you want to whip up a quick treat!
Apple Zucchini Bread Ingredients:
- All-purpose flour: Gives the bread structure and a tender crumb.
- Shredded zucchini: Freshly grated zucchini is the best way to incorporate it into the batter!
- Shredded baking apple (like Granny Smith): Granny Smith apples are perfect for that tart, crisp bite, but feel free to swap in Honeycrisp, Fuji, or Pink Lady if you prefer sweet apples. Just steer clear of softer apples, as they can make the bread too soggy.
- Sugar: Adds sweetness to the bread.
- Plain yogurt or applesauce: This keeps the bread super moist without adding oil or butter. Use whatever you have on hand!
- Eggs: Add structure to the bread. Make sure these are room temperature before adding them to the batter!
- Vanilla extract: Adds depth of flavor.
- Leavening agents: Baking powder and baking soda help the bread to rise.
- Ground cinnamon: Brings a depth of warmth to the bread. If you’re not a fan of cinnamon, you could leave it out or swap it with other spices if you like!
How to make the best Zucchini Apple Bread:
This bread comes together so quickly and only uses one bowl! For the full list of recipe instructions, check the recipe card below.
- Grate the zucchini and apples.
- Whisk together the sugar and yogurt until smooth. Then, add the eggs and vanilla and stir until combined.
- Sprinkle in the baking powder, cinnamon, baking soda, and salt. Stir until everything is evenly mixed.
- Add the flour and whisk to combine.
- Strain the zucchini and apples until dry. Fold them into the batter.
- Transfer batter into a greased loaf pan and bake until the top is golden and a toothpick comes out clean.
Quick tip:
Use a small grater: If you have a box grater, use the smallest side to finely grate the zucchini and apples. You could chop them into chunks if you prefer larger bits of apple!
Variations and Substitutions:
- Use whole wheat flour: Substitute half the all-purpose flour with whole wheat flour for a heartier, more nutrient-dense loaf.
- Add nuts: Stir in a handful of chopped walnuts or pecans for a nice crunch.
- Add chocolate chips: Add a handful of chocolate chips to the batter for an indulgent twist.
- Make a glaze: Mix a little powdered sugar and milk and drizzle it on top of the bread for a bit of extra sweetness.
How to store a loaf of quick bread:
To store Apple Zucchini Bread, let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 2 days.
For longer storage, refrigerate for up to a week or freeze for up to 3 months. You can either freeze the entire loaf or cut it into individual slices so you can pull them out as needed!
More quick bread recipes:
- Chocolate Chip Banana Bread recipe — the kids’ favorite!
- Cinnamon Apple Bread — if you don’t have zucchini on hand.
- Blueberry Banana Bread — another summertime favorite.
- Lemon Bread Recipe — perfect for winter citrus!
Apple Zucchini Bread
written by Ashley Fehr
Ingredients
- 1¼ cup granulated sugar
- ½ cup plain yogurt or applesauce
- 2 eggs
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups all purpose flour
- 1 small zucchini (shredded) about 1 cup
- 1 baking apple (I like Granny Smith) (shredded) about ¾ cup
Instructions
- Preheat oven to 350 degrees F and lightly grease a 9×5" loaf pan.
- In a large bowl, whisk together sugar and yogurt for 2-3 minutes.
- Add eggs and vanilla and whisk until combined.
- Add baking powder, cinnamon, baking soda and salt and whisk until combined.
- Stir in flour just until no white streaks remain.
- Strain excess juices from shredded zucchini and apple, then add to the bowl and stir in.
- Spread into prepared loaf pan and bake for 50-65 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. If top is browning quickly, simply cover with foil and continue baking.
- Let cool 15 minutes in the pan before removing to a cooling rack. Cool completely before slicing (if you can wait that long!).
Notes
- Yogurt: feel free to use unsweetened applesauce for more apple flavor, or melted butter instead.
- Add spices: you can add cloves, ginger, allspice, or nutmeg for more warmth and spice.
- Flour: I often make this with 100% whole wheat flour — it works great!
- Room temperature: you can store at room temperature for up to 2 days.
- Refrigerator: you can store in the fridge for up to 1 week.
- Freezer: you can freeze for up to 3 months.
Nutrition Information
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